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Food Or Edible Material: Processes, Compositions, And Products > Fermentation Processes > Alcoholic Beverage Production Or Treatment To Result In Alcoholic Beverage > Of Fruit Or Fruit Material Of Fruit Or Fruit MaterialOf Fruit Or Fruit Material patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.08/02/07 - 20070178191 - Wine produced using tender coconut and product The invention is related to the production of wine from tender coconut named tender coconut wine. The ingredients are Tender coconut water or tender coconut water and its soft kernel mix collected from farm fresh tender coconuts of seven months ripe or less, sugar, cinnamon, clove, dry vanilla, fruit juice ... 08/02/07 - 20070178190 - Grape treatment method for wine production and winemaking container A grape treatment process for barrel winemaking, the grapes having if desired been de-stemmed and crushed. A barrel (30) equipped for the practice of this grape treatment process is also disclosed. The barrel has a base (32) including an opening (56) with a closure plate (58), an outlet (40) and ... 07/26/07 - 20070172543 - Preparation of light stable hops Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double ... 05/10/07 - 20070104832 - Methods and apparatus for classifying and selecting wine Apparatus and methods are provided for classifying wine in terms of fruit and non-fruit flavors. A first scale is provided for scoring wine in terms of fruit flavor, and a second scale is provided for scoring wine in terms of non-fruit flavor. The first and second scales may be displayed ... 01/18/07 - 20070014890 - Genetically-modified yeasts which can float in a liquid medium, production method thereof and use of same There are provided genetically modified yeasts with the capability to form a biofilm at the liquid/air interphase, as well as processes for obtaining fungi and yeasts with the capability to form a biofilm with those features, and uses thereof. ... 01/11/07 - 20070009631 - Initiation of fermentation The present invention discloses microbial organisms capable of fermenting malic acid to lactic acid having impaired capability of degrading citric acid. These microbial organisms are for example useful in methods of preferentially degrading malic acid over citric acid in a liquid composition or in methods of inducing malolactic fermentation during ... 11/09/06 - 20060251760 - Process for producing hop glume polyphenol It is intended to provide a process for efficiently producing highly purified hop bract polyphenol using hop bract as the starting material, and foods, drinks, cosmetics and drugs with the use of the highly purified hop bract polyphenol. Namely, a process for producing hop polyphenol which comprises extracting hop bract ... 07/27/06 - 20060165843 - Method for iron removal from wine and other beverages Phytic acid is added to wine to chelate polyvalent iron cations. A calcium salt is added to co-precipitate the complex that subsequently is removed by filtration. This method effectively, inexpensively and safely removes excessive levels of iron in wine, sparkling wine, and other beverages without changing the pH, color or ... 02/23/06 - 20060040015 - Method for reducing reactive protenatious compounds in red grape must A method for reducing the affinity of proteinaceous compounds present in red grape must from binding with tannins, anthocyanins, polyphenolics and other organoleptic organic compounds. The method comprises thermally pre-treating red grape must to a temperature of between 45 to 65 degrees Celsius for approximately 5-20 minutes. Thereafter, cooling or ... 09/22/05 - 20050208177 - Compositions for improving the flavor of alcoholic beverage made from grape It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium, ... ### FreshPatents.com Support |